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17 December 2012,21:53 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Place the chicken breasts in a shallow glass dish.
  • Mix together the soy sauce and sesame oil and pour over the chicken.
  • Sprinkle with the sesame seeds and let stand for 20 minutes, turning the chicken over occasionally.
  • Remove the chicken from the marinade and cut the meat into thin slices.
  • Heat the vegetable oil in a preheated wok or large frying pan (skillet).
  • Add the chicken and fry for 4 - 5 minutes, until cooked through and golden brown on both sides.
  • Remove the chicken from the wok with a slotted spoon, set aside and leave to cool.
  • Add the bean sprouts, (bell) pepper, carrot and baby corn cobs to the wok and stir-fry for 2 - 3 minutes. Remove from the wok with a slotted spoon, set aside and leave to cool.
  • To make the sauce, mix together the rice wine vinegar, light soy sauce and chili oil.
  • Arrange the chicken and vegetables together on a serving plate.
  • Spoon the sauce over the salad, garnish with chives and carrot matchsticks and serve.


  • 300 grams skinless, boneless chicken breasts
  • 4 teaspoons light soy sauce
  • 2 teaspoons Sesame Oil
  • 2 teaspoons sesame seeds
  • 4 tablespoons Cooking Oil
  • 200 grams bean sprouts
  • 2 red (bell) pepper, seeded and thinly sliced
  • 2 carrots cut into matchsticks
  • 5 baby corn cobs, sliced
  • Snipped chives and carrot matchsticks, to garnish


  • 4 teaspoons rice wine vinegar
  • 2 tablespoons light soy sauce
  • Dash of chili oil

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